Description
Asparagus soup with lemon and Parmesan is a delightful dish that combines fresh flavors and creamy textures, packed with nutrients and health benefits.
Ingredients
- Fresh asparagus: 500 grams, trimmed and cut into 1-inch pieces
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Vegetable broth: 4 cups (1 liter)
- Heavy cream: 1 cup (240 ml)
- Lemon juice: 2 tablespoons (freshly squeezed)
- Grated Parmesan cheese: 1/2 cup (about 50 grams), plus extra for garnish
- Salt: to taste
- Pepper: to taste
- Olive oil: 2 tablespoons (for sautéing)
Instructions
- Wash the fresh asparagus thoroughly and trim the tough ends.
- In a large pot, heat the olive oil over medium heat and sauté the chopped onion for about 5 minutes until translucent.
- Add the minced garlic and cook for an additional minute.
- Add the chopped asparagus to the pot and cook for about 3-4 minutes.
- Pour in the vegetable broth and bring to a boil, then reduce heat and let it simmer for about 15 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Return the blended soup to low heat, stir in the heavy cream and lemon juice, and season with salt and pepper.
- Serve warm, garnished with grated Parmesan cheese and a swirl of heavy cream.
Notes
- Fresh asparagus is key for the best flavor.
- Consider adding fresh herbs or spices for variations.
- For a vegan option, substitute heavy cream with coconut milk and Parmesan with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: asparagus soup, lemon, Parmesan, creamy soup, healthy soup